Monday, August 8, 2011

Zucchini Cakes with Curried Dipping Sauce

I adore zucchini pancakes and love pairing them with different dipping sauces. We are starting to see beautiful zucchini in gardens and at the markets and I couldn't resist making this today.


1 - 1 1/2 lb zucchini
1 small white onion
1 egg
6 Tbsp flour
1 tsp baking powder
salt and pepper

- Heat oven to 200

- Using a box grater, grate the zucchini and onion. Set in a colander and let drain for awhile (30 minutes recommended).

- Squeeze out as much of the excess liquid as possible and lay the vegetables out on paper towels.

- Lightly beat the egg.

- In a large bowl combine the zucchini onion mixture, egg, flour, baking powder, salt and pepper.

- On the stove top heat a skillet with oil over medium high heat

- Drop spoonfuls of the batter onto the skillet and flatten. Cook on one side until crispy and brown then flip.

- Set cakes on a plate lined with paper towels to absorb the excess oil and move to an oven proof plate to keep warm while finishing the rest.

- Continue this way until all of the batter is gone, adding extra oil to the skillet as needed


8 oz. plain yogurt
2 Tbsp curry
1/2 tsp cumin
1/2 tsp harissa

- Mix all ingredients in a bowl and chill until serving.

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